A traditional Italian holiday dessert, this polenta cake features raisins, figs, apples, and candied papaya.



Ingredient Checklist


Instructions Checklist
  • Soak raisins in cognac for 3 hours.

  • Dissolve yeast in warm water. Combine cornmeal, salt, flour, sugar, and dissolved yeast. Add raisins, figs, apples, papaya, and orange juice. Knead; add olive oil and melted butter; knead again until smooth. Pour batter into spring-form pan buttered and dusted with cornmeal, cover, and allow to rise for 1 to 2 hours.

  • Heat oven to 375 degrees.

  • Uncover the pan. Brush dough with egg glaze and bake for 50 minutes, until cake is set. Remove sides of pan and allow to cool completely before serving.